While I post this recipe, I’m eating a variation of it topped with yogurt and my Oatbox gingerbread granola. It feels like I’ve hit the sweet spot between wanting to hit the reset button on all of the not-so-healthful holiday foods of the past month (read: granola that tastes like a cookie) and the huge nutritional impact of amaranth.
If you feel like the term “superfood” has started to be thrown around a little too willy nilly, I can assure you that amaranth is the real deal. Thanks to the presence of lysine, an amino acid that’s tricky to find in plant-based foods, this tiny grain (actually a gluten-free seed) is a complete protein that also gives you a good dose of iron. Not to mention to the presence of vitamin C, calcium, magnesium, potassium, and phosphorus.
There are lots of ways you can prepare amaranth. You can use it in sweet or savoury dishes, and even pop it on the stove-top like popcorn. I love it as a breakfast staple that I can prepare in a big batch on Monday and keep in the fridge to quickly toss with some yogurt and fresh fruit in the coming days.
Tropical Amaranth Breakfast Parfait (GF)
- 3/4 cup pineapple juice
- 3/4 cup water
- 1/2 cup uncooked amaranth
- your favourite yogurt
- nuts, seeds, fruit, etc. for topping
In a small saucepan on medium heat, combine juice, water and amaranth.
Bring amaranth to a boil, then lower to a simmer and continue cooking for approximately 20 minutes, uncovered. You’ll know it’s ready when you’ve reached a porridge-like consistency. I like it cooked to point where most of the liquid has evaporated and if you drag a spoon through it, the amaranth retains its shape for a few seconds.
Spoon into parfait cups and top with yogurt, seeds, fruit, and additional sweetener if desired.